1. 1.How do I make beer?
   

- This is one of the most popular questions we get! While we would love to be able to explain the entire process in one little paragraph, it is just impossible. What we recommend for people that are considering homebrewing is to do a little bit of research online or purchase one of the great beginners books that we sell. A great starting point is www.HowToBrew.com, a free online book published by John Palmer. With a little help from us here at the store and a little research you will be brewing before you know it.

2. 2.What will I need to start homebrewing?
   

- Our Equipment Kits are perfect for beginners. We also have a large selection of Recipe Kits designed to make your new hobby a breeze! Pick one of each (some may require a brew pot added on) and you will be ready to brew!

3. 3.Is it ok to brew with NYC tap water?
   

- Yes, please do! We are very lucky in NY to have some of the best water around. Some compare it to the very soft water in Pilsen, Czechoslovakia. Most area brewers will agree our water makes a mighty fine brew! Some people like to use a simple filter on their faucet to help remove chlorine from the water, but it isn’t absolutely necessary.

4. 4.What is a gravity reading?
   

- A gravity reading is a measurement to determine the sugar content in a brew. Your “Original Gravity” or OG is a reading taken before fermentation begins. Your “Final Gravity” or FG is determined once fermentation is complete. These 2 numbers will aid in helping you figure out the alcohol content of your beer.

5. 5.Can I reuse yeast?
   

- Yes you can. Whether transfering to a new vessel or just pitching a new batch of wort right on top, as long as your yeast has been well taken care of (plenty of nutrients, good aeration, and no foreign contaminates) it can be re used for several batches.

6. 6.Can homebrew make me sick?
   

- Not unless you drink way too much of it (a.k.a. hang over). There are no known pathogens that grown in beer. Lucky us!

7. 7.What is the difference between a lager and an ale?
   

- Ales are made from what we call “top-fermenting” yeast strains.  Ale yeasts can ferment anywhere from 55 degrees up to 95 degrees, and can finish as quickly as 10 days.  Ale typically have a more robust and estery flavor profile. A few examples of ales include IPA’s, Stout’s, and Barleywine’s.

- Lagers use “bottom-fermenting” yeast strains. Lager yeasts can ferment anywhere from 46 degrees to as high as 68 degrees ( depending on the strain ). Because of the low temperatures some lagers can take several months to ferment and condition. Lagers will develop a crisp, clean and clear beer. Some examples of lagers include Pilsner’s, Bock’s, and Märzen’s. There are a few lager yeasts that can ferment at ale temperatures.  An example of this style is the American Steam Beer.

8. 8.I added yeast to my beer last night and it is going crazy.  It keeps blowing my airlock off! What should I do?
   

- This is a common problem, don’t panic. During the first few days, your fermentation should be very vigorous. In place of your airlock you should have attached what is called a blow off tube. The best way to show you would be a picture! Click Here!

9. 9.How long does it take to make beer?
   

- It all depends on the style. The quickest beer can be done in under a month!

10. 10. I just added the yeast, how come my beer isn’t bubbling yet?
    

- Though a faster start (less lag time) is generally ideal, be patient! A lot of things can effect how quickly your beer starts. If it has been 48 hours and nothing has happened, there may be a problem.  You may need to re-pitch another pack of yeast just to be safe.

11. 11. My beer has only been fermenting for 3/4/5 days and it has stopped bubbling.  Is it done?
    

- Typically after the second or third day, fermentation slows down greatly. Again, be patient, drinking your beer too soon can lead to disappointing results. We recommend waiting at least 7 days and then begin to take hydrometer readings to see how far your gravity has fallen. You should also expect to see visible cues that the beer is almost finished. The yeast and other particles should begin to fall to the bottom of the fermenter, and air-lock activity will slow down greatly. Many things can effect how long a beer takes to fully ferment, including yeast strain and room temperature. Some beers can take 3 or 4 weeks, or even several months to ferment properly. Therefore it is not written in stone exactly how long you must wait. “Listen” to your beer, and don’t rush it, and it will tell you when its ready to bottle.

12. 12. What is the most important thing to be aware of while brewing?
    

- There are a few things all people venturing into the brewing world should be aware of. One of the most important things is sanitation.  Having a good sanitizer and being extremely adamant about using it is very important. Sanitize everything! Another important aspect of brewing is patients.  Something might go wrong the first, second and third time you brew. It happens to everybody. In the words of Charlie Papazian “Relax.  Don’t worry.  Have a homebrew.”

13. 13. How do you measure the alcohol percentage in your brew?
    

- With a simple equation!  OG - FG x 131.25 = ABV% ( Alcohol By Volume ). This will give you a very close approximation.

14. 14. What type of sugar should I use for bottling?
    

There are many different types you can use. Most brewers prefer Corn Sugar (dextrose) or Dry Malt Extract. Amounts can depend on several factors, but generally 4 to 5 ounces of corn sugar for a 5 gallon batch is preferred.

15. 15. Can I add spices to my beer?
    

- Of course!  It’s your beer, make it special!

16. 16. Does the type of Yeast really make a difference?
    

- Yeast can make a huge difference. While there are many neutral yeast strains, there are also many that produce VERY specific flavors. Good examples of this are many wheat and belgian beer strains. Please check out our yeast page to learn more about yeast strains.

17. 17. Is Homebrewing really cheaper than buying beer?
    

- It can be, but it all depends on how well you are at controlling your own costs. It most cases it cost less then $1 per 12 oz bottle.  But that price doesn’t include all the new gadgets you will want to invest in!  Be careful, homebrewing is highly addictive!

18. 18. I have no control over the temperature in my home. What should I do?
    

19. -Many brewers are faced with this problem. The easiest way to deal with this problem is to brew with the seasons. Some yeast strains do very well in warmer temperatures and some do very well in colder temperatures. Ask someone at our shop for help deciding what beer styles or yeast strains would be more appropriate with the seasonal temperatures. There are also several DIY methods for controlling fermentation temperatures. One of them begins with wrapping a wet T-Shirt around your fermentor and blowing a fan on it. Another involves just putting your fermentor into a larger vessel filled with water and ice packs if necessary.  Otherwise, if you have a spare fridge or freezer that you can dedicate to brewing, you can attach a special thermostat to control fermentation temperatures for you.
    

19. 19. I sanitized my bottles a week ago.  Are they still ok for bottling now?
    

- Probably not. You could sanitize your bottles in advance, if you are willing to cap them empty to protect the inside of the bottle from contamination. We don’t recommend that though. Play it safe and sanitize your bottles the same day, or just before, filling and capping them.

20. 20. Is my beer going to taste like “....input example beer here...”?
    

21. -It is always hard to tell people no. While it is incredibly hard to copy commercial beers exactly, there are many clones recipes available. When trying to replicate a specific beer, the home-brewed beer  will almost always be at least a little different. With some trial and error, and practice, you can get pretty close to reproducing your favorite beer.
    

21. 21. Does fermenting beer smell bad?
    

22. -Not at all! It smells delicious, like beer to be exact. If your beer does smell bad, then unfortunately something has likely gone wrong.
    

22. 22. I have just bottled my beer.  How much longer should I wait before I start drinking it?
    

23. -Once again, be patient!  Also, it depends on what type of sugar you use at bottling time. Dextrose, and regular table sugar provide faster results. Dry Malt Extract can take much longer. Some beers can take months to carbonate, but most take about 2 weeks.  We suggest waiting 2 weeks, then put a bottle in the fridge to chill. Give it a taste test and decide whether or not it is carbonated to your liking. If it is, you can put the rest of the bottles in the fridge to cool them down.  If it doesn’t seem carbonated enough, give it another week before you try another beer. A week or two “cold-conditioning” in the refrigerator or a cool basement can further improve the flavor of your beer. 
    

23. What is the difference between “cleanser” and “sanitizer”?

- Sanitizer is used to sanitize and cleanser is used to clean. Cleanser is simply used for removing the grime and the dirt you can see on the surface, usually used to clean the brew pot after a brew day, or cleaning the fermenter after use.  Sanitizer is used to remove all those little bad guys ( bacteria ) that you can’t see with the naked eye.  Those invisible organisms can make VERY bad beer.  Sanitize everything!

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